Mexican Beef Bean Stew
Dive into the hearty, flavor-packed goodness of Mexican Beef Bean Stew, a comforting dish that brings bold, authentic Mexican flavors to your table. Tender chunks of beef chuck simmer to perfection in a rich, spiced tomato and beef broth, infused with smoky paprika, cumin, and chili powder. Vibrant red and green bell peppers add color and a subtle sweetness, while black beans and pinto beans bring a creamy, satisfying texture. Topped with a sprinkle of fresh cilantro and paired with zesty lime wedges, this one-pot wonder is perfect for chilly evenings or casual family dinners. Ready in just over an hour, this protein-packed stew is as nourishing as it is delicious—certain to become a staple in your weeknight meal rotation. Explore this easy-to-make, crowd-pleasing recipe today!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef chuck (cut into 1-inch cubes)
- 1 large yellow onion (diced)
- 4 garlic cloves (minced)
- 1 large red bell pepper (diced)
- 1 large green bell pepper (diced)
- 14.5 ounces canned diced tomatoes (with juices)
- 4 cups beef broth
- 15 ounces canned black beans (drained and rinsed)
- 15 ounces canned pinto beans (drained and rinsed)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
- 2 lime wedges (for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with a pinch of salt and pepper, then add them to the pot. Brown the beef on all sides, working in batches if necessary to avoid overcrowding. Remove the beef and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic, red bell pepper, and green bell pepper. Sauté for another 3-4 minutes until the vegetables soften slightly.
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, and ground coriander. Cook for 1-2 minutes, stirring frequently, until the spices become fragrant.
Return the browned beef to the pot and add the canned diced tomatoes (with their juices) and beef broth. Bring to a boil, then reduce the heat to low and cover the pot.
Simmer the stew for 60-70 minutes, stirring occasionally, until the beef is tender and the flavors are well developed.
Add the drained and rinsed black beans and pinto beans to the pot. Stir well and continue to simmer for another 10-15 minutes, uncovered, allowing the stew to thicken slightly.
Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a burst of fresh citrus flavor.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.9 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
